About Us

Gonnelli 1585 is a trademark that reprAAAAP 0331esents the relationship between the Gonnelli Family and the world of traditional oil production. In 1585 the family bought the farm of Santa Téa and the related Oil Mill built in 1426. Today the company, owner of the Vertine nel Chianti Classico Oil Mill, represents one of the Italian excellences in the world of extra virgin oil. The philosophy has always been to offer a healthy, genuine and natural product and this is only possible by directly following every phase of the production: the cultivation and selection of the olives, processing at the oil mill, storage and bottling. For each process we apply…More  new technologies and innovative systems in order to obtain an excellent product. A company that includes several leading products in the sector and a continuous endorser of the importance of oil as food with innumerable nutritional and health-related properties, as well as bearer of taste and value in every dish and preparation. Today  Gonnelli 1585 offers a wide and varied range of products that includes fourteen different oils with their various tastes and aromas.

Olive Oil Mills

Gonnelli 1585 is a trademark that represents the relationship between the Gonnelli Family and the world of traditional oil production. In 1585 the family bought the farm of Santa Téa and the related Oil Mill built in 1426. Today the company, owner of the Vertine nel Chianti Classico Oil Mill, represents one of the Italian excellences in the world of extra virgin oil. The philosophy has always been to offer a healthy, genuine and natural product and this is only possible by directly following every phase of the production: the cultivation and selection of the olives, processing at the oil mill, storage and bottling. For each process we apply…More   new technologies and innovative systems in order to obtain an excellent product. A company that includes several leading products in the sector and a continuous endorser of the importance of oil as food with innumerable nutritional and health-related properties, as well as bearer of taste and value in every dish and preparation. Today  Gonnelli 1585 offers a wide and varied range of products that includes fourteen different oils with their various tastes and aromas.

 

Gonnelli 1585  Olive Oil Mills

cccSanta Téa Olive Oil Mill: the olive oil mill was built in 1426, when Cosimo de’ Medici, thegrandfather of Lorenzo the Magnificent, ruled Florence and it is still possible to see the construction date engraved on an old stone mill, where the millstone and the press are still preserved, once used for crushing. The Oil Mill owes its name to the adjoining chapel dedicated to St. Tea, whose cult has spread through many parts of the early Christian world and has expanded in our area since the Byzantine-Gothic period. Today, the Santa Téa Olive Oil Mill represents one of the most advanced realities, both from the qualitative and technological point of view in the world of extra virgin olive oil.  It can process 100 quintals of olives per hour. The maximum time interval from harvesting to crushing is 15 hours. Cold extraction takes place in the absence of oxygen and under nitrogen.

Frantoio Vertine: A variety of machines are directly designed and patented in the oil mill: from the defoliator to the washing and crushing machine. It has two production lines and is able to work 100 quintals of olives per hour. Therefore, in oil extraction timing and speed are crucial to the final quality. The olives are all certified in terms of traceability, providing the consumer with maximum transparency. The maximum time interval from harvesting to pressing is approximately 15 hours. Only cold extraction takes place in the partial absence of oxygen and under nitrogen.

Groves

19Today Gonnelli directly oversees approximately 43,000 olive trees located between Florence and Siena. The altitude, exposure to the sun and a well-drained soil are important elements for the final quality of the oil and, as such, Gonnelli considers these elements for the selection of its plants. We are increasingly seeing the abandonment of olive groves, due to poor profit margins and the high costs of management, and which are difficult to sustain for pure hobby or passion; as a result, certain olive groves, rented by the Gonnelli farm, require major drainage activity and care and it often takes a few years before the olive grove becomes fertile.All the olive groves of the farm are managed in accordance with the regulations in force relating to Organic Farming without the use of pesticides or fertilizers. The 43,000 olive plants, followed and cultivated by the Piero Gonnelli farm, are of different cultivars, though all typically Tuscan. Thanks to this variety and the wise decision to collect the olives at different maturation times, starting with the greenest, various types of oils are obtained that are distinguishable and differ in flavour and aromas.

Our Products

Grand Cru
  • From the selection of cultivation areas, the timely harvest and extraction, came out the unique range of Grand Cru extra virgin olive oil.
Le selezioni
  • The selection of the olives for their varieties and time of ripening, in the best italian areas.
Monocultivar
  • The Monocultivar extra virgin olive oil  is obtained from the harvest and pressing  of a single variety of olive, limited production, unique taste.
I Classici
  • The traditional taste of the extra virgin olive oil,  produced in the Frantoio di Santa Téa   with different cultivars, from several growing areas.

Tradition

azienda5The Story of the Gonnalli family dates back to 1585 when on 13th February the brothers
Francesco, Lorenzo and Giulio, the sons of tabbeo di Michele di Lorenzo, brought for 300 coins from friars of the “convento del carmine di Firenze” the farm of Santa Tea, as is evident from the sales document held at the public notary records office in Florence. At the time the related oil mill, built in 1426, was known and appreciated for its special oil, the results of olives made noble by the particular micro- climate of the sun-baked upland plain of reggelio, 400 meters above sea level, which is 30 minutes from Florence in a southerly direction. Since the Gonnelli brothers, children, and grandchildren raised in the shadow of the oil mill of Santa Tea, monument of hard work of yesterday and today, have handed down a true art, with all the knowledge, wisdom and expertise in the cultivation of olives and their pressing. The artisan arts of olive growers, developed at the time of the medieval guilds, still preserve the techniques and secrets of the finest oil. An art that derives from the best tradition of the oil mill, preciously preserved in the museum and from the ongoing experimentation in innovation research, both in relation to production and cultivation.

A Succession of Supremacies

In 1962 in santa tea the first centrifuge plaGonnelli1nt in the world was installed in collaboration with alfa laval, a supremacy that entailed a significant turning point in the oil production systems and significantly improving the quality and authenticity of the products.

In 1985 Gonnelli  activated and was the first to test the “monocultivar” to obtain oil derived from the crushed of olive of only on type of plant, creating more than 25 years ago the famous cultivar Frantolo Extra virgin olive oil.

In the 1980s, in order to protect the products from unauthorised imitation, it adopted for the first time the measuring/ anti-filling cap, created in collaboration with Guala Closures, and in 2007 was the first oil mill in Europe to obtain the ISO 22005 certification in terms of traceability, guaranteeing the possibility for its consumers to trace the history of each bottle and the origin of the olives that compose it. Today the oil mill of Santa Tea in the world of extra virgin olive oil represents one of the most advanced realities with regards to quality and technology. The plant is equipped with four production lines and was designed and patented in the company workshop so that the end of product would be overtime perverse the natural organoleptic characteristics together with the freshness. This is an exclusive production system that is controlled and modified over years.

Closed Chain

In order to pursue the best quality, the same attention is given to the company olive grove, greatly exoanded over the years to guarantee total control of the chain: today there are 43,000 plants of different cultivars, all certified in compliance with the regulations in force governing organic farming, withouot the use of pesticides or fertilizers. Located in Tuscany, between Florence and Siena, they are located in hilly zones, from 300 t0 700 above sea level.

Quality

Thanks to this variety of cultivar and the wise choice to harvest the olives at different times of maturity, starting from the greenest ones, different types of oils are obtained, distinguished and differentiated in terms of flavour and aromas. The processing from olive to oil and difference for the final quality. The gonnelli line specialities are chacterised by variety and very distinctive characteristics, with a list of 14 different types of oil, including the following lines: monocultivar, biologico (OrganiC), Raccolta Olive Verdi (green Olive Harvasting), Profumo d’oliva (olive Aroma), Igp Toscano (Tuscany PGI) and Dop Chianti Classico (PDO Classic Chianti) with each having well-defined organoleptic characteristics that make it sweet or more intense, spicy or flowery or even slighty bitter.5

Regarding further information Gonnelli 1585